Delhi x United States
Butter chicken loaded fries
The fries came for the party and stayed for the gravy.
60 minTime
29 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original618kcalsame
29 gproteinsame
6 gfibresame
60minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Rinse and dry the fries. Fry at 160°C on medium heat for 6 minutes and drain.
- 2Toss the chicken with 40 g hung curd, half the chilli, garam masala, half the ginger garlic paste and 1/2 tsp salt. Rest 15 minutes.
- 3Melt the butter in a pan on high heat. Sear the chicken 4 minutes, then lower to medium. Add the rest of the ginger garlic paste and chilli for 30 seconds.
- 4Add the tomato puree, sugar and 1/2 tsp salt and simmer 8 minutes. Stir in the cream and kasuri methi and simmer 2 minutes until no pink remains in the chicken.
- 5Fry the fries again at 190°C for 3 minutes. Toss with chaat masala and the remaining salt, spread on a tray and scatter the cheddar. Grill 2 minutes.
- 6Spoon the butter chicken over, then dot with the remaining hung curd and finish with onion, green chilli and coriander.
Serve it like this
Serve on a warm platter or in a cast iron pan, butter chicken pooled in the centre, curd dots around, and onion, chilli and coriander scattered on top.